Personale docente

Sergio Ghidini graduated in Veterinary Medicine in September 1998 at the University of Parma. He discussed a masterwork entitled “Trasporto dei suini al macello: benessere animale ed influenza sulla qualita’ delle carcasse (Pigs’ transportation to the slaughterhouse: animal welfare and influence on carcasses’ quality)”. The tutor was professor Roberto Chizzolini. Dr. Sergio Ghidini got his PhD in “Chemistry, Technology and Hygiene of Food” in 2001 at the University of Torino with a masterwork entitled “Residues of beta-lactam antibiotics in milk”. His research activity takes place at the “Department of Animal Production, Veterinary Biotechnology, Food Safety and Quality” of the University of Parma.
His research deals mainly with chemical contamination of food of animal origin. He studies new methods to certify the authenticity of typical products. He studies lipid oxidation in meat, meat products, milk and milk products. A particular interest is aimed to assess the safety of organic products of animal origin. In particular the presence of organochlorinated pesticides, PCBs, heavy metals and aflatoxins was studied in both conventional and organic milk and meat.
Dr. Ghidini has a deep interest in risk assessment procedures that was implemented and stimulated by the course “Toxicological Risk Assessment”, organised by Prof. J.H.M. Temmink at the Wageningen University, from the 12th to the 25 th of October 2003. The course was founded by the EU (European Commission Thematic Programme 1 – Quality of Life and Management of Living Resources - Key Action 4 – Environment & Health QLAM 1999-30050 Toxicological Risk Assessment Courses).
Dr. Ghidini is Italian speaking (mother tongue). He has a very good knowledge of English (both written and spoken) and a sufficient knowledge of Spanish. He knows some Finnish too.
He has been co-operating with Prof. Roberto Chizzolini with lessons and practical training of the students within the course of Inspection of Food of Animal Origin, which is part of the Veterinary Medicine Faculty. He was teacher in several masters and schools within the food safety area.
In April 2006 he was visiting professor at the Faculty of Veterinary Medicine of the University of Montreal invited by Professor Sylvain Quessy head of the Département de pathologie et microbiologie of the Faculté de médecine vétérinaire at the Université de Montréal and head of the Meat Hygiene course within Faculty of Veterinary Medicine.
He was part of the EU research project “Assessmment and improvement of safety of traditional dry sausages from producers to consumers” (TRADISAUSAGE), proposal number QLK1CT-2002-02240. He was part of the research project “Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne” (SIQUALTECA)financed by the Ministero delle politiche Agricole e Forestali, and coordinated by dott. Sergio Gigli.
In 2001 Dr Ghidini headed the research project "Standardisation of methods to determine linear and hydroxilated aldehides in dry fermented sausages" financed by Parma University.
In 2008 he took part in the project financed by the Italian Ministry of Research “Sviluppo e validazione di procedure analitiche per la rivelazione del trattamento di irradiazione nelle carni”; Took part in the project leaded by the University of Bologna “Strumenti per l’autenticazione e la certificazione dei prodotti ittici da acquacoltura biologica” financed by the Italian Ministry of Agricolture; part of the 7th FWP EU project DRYCHECK (Grant Agreement nº: 262029).
In june 2010 Dr. Ghidini was included in the database of experts of the European Authority for Food Safety.
Dr. Ghidini is scientific reviewer for the journals Food and Chemical Toxicology, Ecotoxicology and Environmental Safety, Medical Science Monitor, Italian Journal of Food Science, Journal of Chromatography.